Thai Roasted Chicken by Angela Seah Thulin

Wishing everyone HAPPY NEW YEAR 2016!!!

We had french cuisine - Coq au vin, yesterday (30th Dec), and today we go for Thai cuisine!! Thai roasted chicken - yes its tender and flavorful just like the Coq au vin. And our favorite homemade tom yum soup and candied tapioca for dessert.

Tom yum soup recipe - https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/366897603516839/?type=3&theater

Candied tapioca - https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/293087620897838/?type=3&theater

Ingredients -

1 whole chicken 

2 stalks of lemongrass (cut into 4 parts and lightly smashed)

5 slices of blue ginger

10 pcs of kaffir lime leaves, torn

1 shallot, quartered

50ml water

Marinate to the inner skin of the chicken (Part B)

1/2 tsp of white peppercorn

Few dashes of ground pepper abt 1/4 tsp

6 cloves garlic

3 cilantro roots + 3cm cilantro stems

1/2 tsp salt

1 tbsp palm sugar, chopped finely

3 tbsp fish sauce

1 tsp dark soya sauce

Steps -

1. Rub the whole chicken with salt and then wash off and pat dry. 

2. Using a motar, pound all the part B together. Set aside.

3. With your hands, loosen the skin on the breast and other side so that you can stuff the part B into it. Make sure you keep the skin intact. Repeat the steps to the legs and both side of the body. Save some for cavity about a tbsp.

4. Season the chicken cavity with generous amount of salt.Then stuff the cavity with balance part B together with lemongrass, ginger, kaffir leaves and shallots except water. Tie legs together with butcher twine. Set aside for 30mins.

Preheat your oven to 180degree celsius.

5. In a roasting tray with olive oil, place the chicken with breast side up. Drizzle some olive oil on the chicken.

6. Into the oven. After roasting in the oven for 20-30minutes, you will see dark charred on the breast, take a small piece of aluminium foil and cover the breast part only. Pour 50ml water to the pan. Continue roasting the chicken till cooked about 40-50minutes (Every 1/2kg chicken at 30minutes.)
7. Check that your chicken is done by inserting skewer at the thigh/legs and that the juices run clear. Transfer the chicken to a platter. Pour the juices from the tray to a bowl and serve. Done.

Note -
1. Every oven temperature varies. I baked my chicken at 175 degree celsius for 1hour 15minutes.

2. My chicken weighed 1.1kg.
3. Original recipe from Hot-Thai-Kitchen